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1
Preheat oven to gas mark 5.
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2
Move shelf to centre of oven.
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3
Very, very lightly grease and lightly flour a 12in flan/quiche tin.
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4
Lightly flour work surface.
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5
Roll out pastry not too thick and place in tin.
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6
Make sure the pastry rises up the sides of the dish very well and trim; because when the pastry cooks, it will shrink.
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7
Cook the pastry on middle shelf of oven for 20-25 minutes, or until not soggy.
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8
Don't remove the pastry when soggy, otherwise will taste really, really bad.
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9
Whilst waiting for the pastry to cook, whisk the cream and eggs together in a large bowl with a hand whisk or fork.
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10
Whisk until perfectly combined.
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11
Set aside.
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12
Cut up the 1/2 Onion into small 2cm pieces.
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13
Melt the butter and sugar in a small saucepan on low heat.
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14
Avoid boiling the mixture.
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15
When sugar has dissolved, turn heat low and add onions to mixture.
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16
allow the onions to soften slightly, so they won't be raw in quiche.
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17
Leave for about 5 minutes, stirring frequently.
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18
Cut up tomato/tomatoes into small 1cm cubes.
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19
Also cut ham into small squares.
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20
Remove onions from heat, and add ham and tomatoes to mixture.
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21
When pastry is cooked to not-soggy form, remove from oven.
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22
Pre-heat a baking sheet in the oven.
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23
Leave to cool slightly.
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24
Grate cheese.
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25
Evenly spoon the ham, onion and tomato mixture over the base of the pastry.
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26
Sprinkle all grated cheese over the vegetables.
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27
Spoon the egg and cream mixture over the top.
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28
Avoid spilling it over the sides.
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29
This will happen if you cut your pastry too short in the beginning, it would have shrunk even further.
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30
You may have some mixture remaining.
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31
Place the quiche on the pre-heated baking sheet.
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32
This will help the base of the quiche to cook.
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33
Cook in oven for 25 minutes or until golden.
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34
Leave to cool slightly.
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35
Serve warm.
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36
Tastes best when eaten on day of bake - or 10 minutes after bake!
